Ingredients:

• 1 1/2 pounds small white potatoes, scrubbed
• 1 cucumber, peeled, split, seeded and diced
• 1 red bell pepper, seeded and chopped
• 1 small red onion, chopped
• 2 to 3 ounces crumbled feta cheese
• 1 tablespoon Roasted Garlic Mustard
• 2 tablespoons red wine vinegar
• 4 tablespoons extra virgin olive oil
• 3 tablespoons chopped fresh basil & leaves to garnish
• 2 tablespoons chopped flat-leaf parsley
•  Freshly ground black pepper to taste

Directions:

1. Put potatoes in a large pot, cover with water and bring to a boil over high heat. Add some salt and continue cooking until potatoes are just tender when pierced with a knife. Begin testing around 8 minutes. Times will very with size of potatoes. Drain and let cool. When cool, cut into fourths or eighths. Combine cucumber, pepper and onion and feta cheese with potatoes in a large bowl.
2. Whisk Roasted Garlic Mustard and vinegar together in a small bowl. In a slow stream, whisk olive oil mixture to form an emulsion. Stir in basil and parsley. Pour dressing over salad; toss to blend, then season with salt and pepper. Add a couple of fresh basil leaves as garnish and serve at once.